Escarole & Bean Soup

 
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A typical Italian soup that is quick and easy for lunch in a hurry or one of those evenings when you’re too tired for serious cooking.

If you use a whole head of escarole this will make 5 or 6 portions, but it will keep in the fridge for a week and can be frozen for longer storage. Alternatively you can halve the quantities in the list of ingredients below and save some of your escarole for another meal.

Ingredients

  • 1 head of escarole chopped

  • 2 garlic cloves, minced

  • 15 ounce can white beans (I used cannellini), drained and rinsed

  • 4 cups chicken or vegetable broth

  • salt and pepper to taste

  • 1 ounce Parmesan cheese, grated (or vegan Parmesan alternative. I used Follow your Heart brand)

  • 2 Tbsp olive oil for cooking

  • 1 tsp extra virgin olive oil per bowl for garnish after serving (optional)

Method

  1. Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 30 seconds.

  2. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken/vegetable broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste.

  3. Ladle the soup into bowls and drizzle 1 teaspoon extra-virgin olive oil over each if desired. Serve with crusty bread.

Enjoy!

 
Andrew Williamson